Easy Shrimp Pad Thai

Easy Shrimp Pad Thai
Contributor
Shrimp pad thai

Maryse Chevriere

Shrimp pad thai

Shrimp pad thai has always been a favorite delivery/takeout food item — it's just always seemed a little too complicated, too involved a dish for me to attempt a homemade version. But in the spirit of pushing the boundaries of my cooking comfort zone, I decided to take a stab at it. And I encourage you to as well. Seriously, if I can make it, so can you.

Click here to see more peanut recipes.

Make this recipe at home easily. Have the ingredients delivered right to your door via Plated.com.

Directions

For the peanut sauce

Combine all of the ingredients in a small bowl and mix together until full incorporated into a smooth, medium-thick sauce. (Feel free to adjust the flavor of the sauce to suit your preference. Just remember that mixing in the noodles and other ingredients will tone down to sauce, so I would advise making it more intensely flavored than you might think it needs to be.)

For the shrimp pad thai

In a pan over medium heat, cook the carrots, zucchini, and mushrooms with the oil, vinegar, and sugar, tossing to coat. Once the vegetables are lightly cooked, about 6 minutes, set aside on a plate.

In the same pan, scramble the 2 eggs over medium-low heat for about 4 minutes. Once cooked, add to the plate with the vegetables.

Meanwhile, place the rice noodles in a pot of warm water to soak until softened and then drain, reserving a small amount of the soaking liquid to loosen the sauce.

Add the noodles and vegetables to the pan with the peanut sauce. Add in the shrimp and cook over medium-low heat until the shrimp have cooked, about 6 minutes. Season with salt and pepper to taste.

To serve, plate noodles with some pea shoots, cilantro, and crushed peanuts for garnish. Spritz with lime juice.

Nutrition

Calories per serving:

346 kcal

Daily value:

17%

Servings:

3
  • Carbohydrate, by difference 39 g
  • Protein 11 g
  • Total lipid (fat) 17 g
  • Vitamin A, IU 2710 IU
  • Vitamin A, RAE 142 µg
  • Vitamin C, total ascorbic acid 9 mg
  • Vitamin D 10 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 11 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 3 g
  • Aspartic acid 1 g
  • Caffeine 2 mg
  • Calcium, Ca 67 mg
  • Carotene, alpha 451 µg
  • Carotene, beta 1175 µg
  • Cholesterol 15 mg
  • Choline, total 18 mg
  • Cryptoxanthin, beta 24 µg
  • Fatty acids, total monounsaturated 8 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 5 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 3 g
  • Folate, DFE 45 µg
  • Folate, food 29 µg
  • Folate, total 38 µg
  • Folic acid 9 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Glycine 1 g
  • Iron, Fe 2 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 1067 µg
  • Lycopene 70 µg
  • Lysine 1 g
  • Magnesium, Mg 49 mg
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Phosphorus, P 149 mg
  • Phytosterols 14 mg
  • Potassium, K 331 mg
  • Retinol 8 µg
  • Selenium, Se 9 µg
  • Sodium, Na 508 mg
  • Starch 1 g
  • Sucrose 1 g
  • Sugars, total 11 g
  • Theobromine 52 mg
  • Tocopherol, gamma 1 mg
  • Water 136 g
  • Zinc, Zn 1 mg
Powered by USDA